Pumpkin Cheesecake With Chocolate Crust Recipe

Name: Pumpkin Cheesecake With Chocolate Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounces chocolate wafers, finely crushed; 1/4 cup sugar; 6 tablespoons butter, melted; 1 1/2 cups canned pumpkin, solid pack; 1/2 cup light brown sugar; 3 eggs, slightly beaten; 5 ounces evaporated milk; 1 teaspoon vanilla; 1/2 cup sugar; 1 tablespoon cornstarch; ½ teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; salt; 3 -8 ounces mascarpone or 3 -8 ounces cream cheese, softened

Servings: persons

9 ounces chocolate wafers, finely crushed
1/4 cup sugar
6 tablespoons butter, melted
1 1/2 cups canned pumpkin, solid pack
1/2 cup light brown sugar
3 eggs, slightly beaten
5 ounces evaporated milk
1 teaspoon vanilla
1/2 cup sugar
1 tablespoon cornstarch
½ teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
salt
3 -8 ounces mascarpone or 3 -8 ounces cream cheese, softened

1
Heat oven 350u00b0F Mix chocolate wafer crumbs, sugar and melted butter. Press mixture firmly onto the bottom of a 9-inch springform pan. Bake until crust is set. about 8 - 10 minutes. Remove from oven and cool crust completely.
2
In a bowl, stir together pumpkin, brown sugar, eggs, evaporated milk, and vanilla. Set aside.
3
In another large bowl, mix sugar, cornstarch, spices, and salt. Add cheese and beat on high speed until smooth. Take 1/4 of the cheese mixture and set aside for topping.
4
With mixer running at low speed, add pumpkin mixture to the cheese mixture and mix until combined and smooth.
5
Place springform pan with prepared crust on baking sheet (in case it leaks). Pour pumpkin mixture into pan. Drop dollops of the reserved cheese mixture over the pumpkin mixture. use a think metal spatula or a knife to gently pull the cheese dollops through the pumpkin to make swirls.
6
Bake at 350u00b0F for 50 - 60 minutes or until center of cheesecake is just set. Remove from oven and cool for 30 minutes. Cover and chill for a couple of hours. Remove sides of springform pan.

1154

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 9 ounces chocolate wafers, finely crushed, 1/4 cup sugar, 6 tablespoons butter, melted, 1 1/2 cups canned pumpkin, solid pack, and more.

Yes, Pumpkin Cheesecake With Chocolate Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Cheesecake With Chocolate Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions